THAI FOOD THAI STIR-FRY CURRY PASTE
THAI FOOD THAI STIR-FRY CURRY PASTE
Item name : LOBO THAI FOOD THAI STIR-FRY CURRY PASTE
Size : 50 g
MANU GUIDE
Ingredients
(serves 3-4 persons)
Lobo Thai Stir-Fry Curry Paste 1 packet
Chicken 200 g (7 oz)
Vegetable oil 3 tablespoons
Water 2 tablespoons
Yard long bean 100 g (3.5 oz)
Preparation
There is nothing so appetizing as the magnificent aroma of Chicken being cooked in a combination of chilli and ginger. This simple dish is just absolutely delicious at anytime of day or night, and Lobo makes it so easy.
• Heat oil in skillet and stir the Thai Stir-Fry Curry Paste until aromatic.
• Add small chunks of chicken and stir with the curry paste until cooked.
• Add water, chopped yard long beans and continue to stir until cooked.
Remove and serve hot with rice.
Tips
• Vegetables like broccoli and carrot can be used as desired for greater variety.
• If you prefer to have yard long bean that is crispy, boil it then soak in cold water. WheN actually cooking the dish, bring the yard long bean in just to stir with the curry paste for a moment.
• Add chopped kaffir lime leaves before removing from stove for richer aroma.
2.Crispy Shrimp with Thai Stir-Fry Curry
(serves 3-4 persons)
Lobo Thai Stir-Fry Curry Paste 1 packet
Lobo Panko Bread Crumbs 50 g (1.8 oz)
Shrimps, peeled, boiled and finely chopped 200 g (7 oz)
Vegetable oil 3 tablespoons
Torn kaffir lime leaves 3
Water ¼ cup
Palm sugar 1 teaspoon
Asparagus, chopped and boiled 250 g (8.8 oz)
Deep-fried river prawn tempura 1
Slanted red chilli for sprinkling
Preparation
It would be very difficult to find anyone who would not enjoy such a succulent and tasty dish. The chilli and ginger combine to enhance the flavour of the crispy shrimp spiced with the chilli sprinkled over. A true Thai delight!
• Dredge finely chopped shrimps in Panko bread crumbs. Fry in hot oil until golden brown.
• Heat oil in skillet and stir the Thai Stir-Fry Curry Paste with kaffir lime leaves until aromatic. Add water and flavour with palm sugar.
• Add prepared crispy fried shrimp and asparagus. Stir together and place on the river prawn tempura. Sprinkle with chilli and serve with hot steamed rice. If you wish, you can choose organic rice.
Tips
• Do not use high heat otherwise the curry paste will burn.
• Pick a river prawn with clear, translucent shell, intact head and clear eyes.
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THAI FOOD
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